Sweet desserts

Fresh cheese and mandarin cake


» 1 can of mandarin compote
» 100 g of softened MEGGLE Premium Butter
» 375 g of sugar
» 1 vanilla sugar
» 3 eggs
» 40 g of semolina
» 25 g + 1 tablespoon of corn starch
» 750 g MEGGLE Creme Blanche fresh cheese spread
» peel of 1 lemon
» salt
» 4 egg whites
» 2 tablespoons almond leaves
» grease and semolina for the mould


Drain the mandarins. Whisk the butter, 150 g of sugar and vanilla sugar until foamy. Gradually add the egg yolks to the mixture, followed by semolina, 25 g density, fresh cheese, grated lemon zest, 3 egg whites, a pinch of salt and finally add the mandarins to the mixture. Bake in a preheated oven at 175 - 180°C for 50 - 55 min. For the cream, make a snow of 4 egg whites, 225g of sugar, a pinch of salt and 1 tbsp. of corn starch. Coat the baked cake with the egg white mixture and sprinkle with almond flakes and bake for 8-10 minutes. Serve the cake chilled.